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When are Easter cakes baked? or the Mystery of Maundy Thursday. What day is Easter cake baked?

In 2018, Easter, all believers who receive Jesus Christ will celebrate April 8. The great holiday will be preceded by another great Christian holiday of the Annunciation. It is always celebrated on April 7th.

From the 2nd to the 6th, it's time to bake Easter cake. For Christians all over the world, during this period, Great Lent comes to an end, and Holy Week begins. Any day of this week is perfect for baking a festive cake and painting Easter eggs.

When to bake cakes for Easter 2018: days for baking a cake

Starting from Great Monday or Tuesday, you can start baking Easter cake, but why then don't experienced housewives do this? Everything is extremely simple, any product has its own expiration date and cake is no exception, according to the Wordyou website. If baked goods are prepared early in the week, they will become stale by Sunday. Therefore, first, it is best to do general cleaning of the house, laundry and preparation of products for the upcoming holiday.

On Thursday, in the morning, you can already do the test. Homemade cakes according to grandmother's recipe are prepared on yeast dough, it will be suitable almost all day. During the day, there will be time to visit the temple, finish cleaning, and paint the eggs. Thursday evening is the best time to bake Easter cakes for Easter 2018. Because Good Friday is the saddest day of the year. And on the coming Saturday before Easter, the holiday of the Annunciation. On this holiday, as they used to say in the old days, the bird does not build a nest, the maiden does not weave braids. It is undesirable to leave any work for this day. It is worth planning your time in advance and deciding when to bake cakes.

When to bake cakes for Easter 2018: how to cook Easter cake

Having chosen the best day for baking for yourself, you need to start preparing the dough. Classic Easter cakes are baked from sweet yeast dough. This is not a quick process. Better to start early in the morning:

  • put a dough (wait for now, increase in volume at least twice);
  • knead the dough and knead for forty minutes;
  • leave for 2-3 hours to "rest";
  • add nuts, dried fruits, spices to taste;
  • fill pre-greased molds with 1/3 dough;
  • the dough should rise again;
  • bake until tender.

The finished cakes are removed from the mold and laid out on a towel sideways so that they cool quickly and retain their shape. Decorate the top, depending on taste preferences:

  • glaze;
  • nuts (pre-grind);
  • candied fruits;
  • confectionery dressing.

Everyone chooses a convenient time for himself, paints eggs, bakes Easter cakes at the same time. Even if you leave all business for Friday or Saturday, there is nothing terrible and no bad about it. It is important that on Saturday evening everything is ready: the house is cleaned and filled with comfort, festive dishes have taken their place of honor on the table. It is worth preparing in advance a basket of groceries, with which, according to the already established custom, all Orthodox Christians go to the service and consecration early in the morning on the Great Easter holiday.

The event of the Resurrection of Christ is the largest and brightest Christian holiday. This holiday is also called Easter, this is the oldest and most important holiday of the liturgical year. In 2016, Easter falls on May 1st.

Where did the tradition of baking Easter cakes come from?

Kulich is one of the most ancient symbols of the Resurrection of Christ. The cake is like artos - a special round tall bread with a cross and a crown of thorns. Artos in the temple means a sacrifice for people - Christ himself.

The Easter treat reflects the faith of Christians in the invisible presence of the risen Lord at their festive meal.

Icon "The Last Supper"

Tradition says that the apostles at the common prayer remembered the Last Supper and took communion of the Body and Blood of Christ. And during the meal, they left the first place at the table to the invisibly present Lord and laid bread in His place.

When you need to bake cakes

Easter cakes are traditionally baked on Clean Thursday. But if you consecrate products on Easter you are not going, you can cook everything even on Bright Sunday. However, baking Easter cakes requires knowledge of certain subtleties, regardless of when they are baked.

If the owners of the house are preparing to go to the Easter service, it is necessary to calculate the preparation time in advance. By the time they leave the house with Easter cakes, they should cool completely, and the glaze on them should harden.

There was a sign that if the cake was a success, then there will be prosperity and well-being in the house. V Easter on the festive table, the top of the cake was cut horizontally, the cake was cut in circles or slices, and everyone received a piece. The rest of the cake was covered with a cut top.

Soft and fluffy Easter cake, covered with white glaze, with candied fruits, nuts, raisins - the main dish of the Easter meal.

Easter cake with raisins and protein glaze

Ingredients:

  • flour 300 g
  • warm milk 125 ml
  • yeast 5 g
  • egg + 1 yolk 1 pc.
  • butter 50 g
  • sugar 70 g
  • raisins 110 g
  • a pinch of salt
  • vanilla to taste
  • glaze protein 1 pc.
  • sugar for glaze 1-2 tablespoons

Dissolve the yeast in warm milk and leave for 15 minutes. Mix 100 g of flour (it is better to sift all the flour) with a pinch of salt, add the yeast to the milk. Stir, cover with a damp cloth and leave the dough for 30 minutes.

Grind a whole egg and yolk with sugar and vanilla. Add eggs with sugar and soft butter to the dough. Stir well, gradually adding the rest of the flour. Knead a soft dough (this is where you may need additional flour), cover again with a napkin and leave to rise for 1 hour.

Sit down the risen dough, add raisins, knead lightly and let rise again (40-60 minutes). Prepare the form. Line it with baking paper and grease the paper with butter. Fill in the form with dough (from one third to one half). Leave the dough in the mold, cover with a napkin (30-40 minutes).

Preheat the oven to 100 degrees and put the dish with the dough in it for 10 minutes. During this time, the dough will greatly increase in volume. Then increase the temperature to 180 degrees and bake for 30 minutes, until the splinter comes out of the dough dry. Allow the cake to cool and cover with glaze. For the glaze, beat the protein and sugar until firm and shiny.

Easter cake in a bread maker

Composition:
Measuring spoon and glass from a bread machine

  • dry instant yeast - 2.5 teaspoons
  • sugar - 6 tablespoons (75 gr.)
  • salt - 1 teaspoon (6 gr.)
  • butter - 150 gr.
  • eggs - 4 pieces (200 gr.)
  • milk - 100 gr.
  • flour - 500 gr.
  • vanilla sugar - 2 teaspoons
  • dried fruits - 1 glass (240 gr.)
  • icing sugar for dusting

Preparation:

Pour yeast into a bucket of a bread machine, sift flour, sugar, salt, vanilla sugar, milk, butter at room temperature, eggs. Rinse the raisins, dry and lightly sprinkle with flour. Place the raisins in the dried fruit dispenser.

Or put food in the bucket according to the instructions for your bread maker.

Basic mode BAKE (baking) RAISIN (with raisins), size XL, light crust. The cake is high, almost to the very lid.

Almond cake with dried fruits

Ingredients

  • dried apricots 100 g
  • dried pears 100 g
  • dark raisins 100 g
  • almonds 200 g
  • dry fast-acting yeast 7 g
  • egg white 3 pcs.
  • lemon juice 7 ml
  • sugar 150 g
  • icing sugar 100 g
  • prunes 100 g
  • dried cherries 100 g
  • light rum 50 ml
  • wheat flour 510 g
  • milk 150 ml
  • a pinch of salt
  • egg yolk 3 pcs.
  • butter 160 g

Cut dried apricots, prunes and pears into pieces the size of raisins, put all the dried fruits in a resealable container and fill with rum. Leave it there for a few hours or longer so that the rum is absorbed. Fill the almonds with boiling water, leave for 5 minutes, then clean and dry.

Sift half of all flour into a large bowl, add yeast and milk, mix well.

Beat the egg whites into a dense foam with a couple of drops of lemon juice and salt. Beat the yolks with sugar until white.

Add melted butter, whipped yolks to a bowl with flour mixture and mix well, and then carefully, 2-3 times, stir in the whites, keeping the air. We put the resulting dough for proofing for an hour in a warm place.

When the dough rises, add the remaining flour and dried fruits. Cut the almonds into pieces, add 150 g to the dough, and leave the rest for decoration.

Put the dough in well-oiled and floured cylindrical molds, filling the volume by half, and put in a warm place to rise. After 30-40 minutes, carefully put the cakes in a hot oven and bake for about an hour.

For the glaze, mix the lemon juice with the icing sugar, cover the cooled cake with glaze and sprinkle with the remaining almonds. Due to the abundance of nuts and dried fruits, such cake is best served a week after cooking. It needs to be wrapped in plastic and removed before Easter!

Easter cake with raisins, candied fruits and spices

Ingredients:

  • milk 250 ml
  • butter 200 g
  • vegetable oil 1 tbsp
  • egg yolks 8 pcs.
  • egg whites 1 pc.
  • vanilla sugar 10 g
  • sugar 250 g
  • flour 600 g
  • salt 1/2 tsp
  • dry yeast 1 sachet
  • raisins infused with rum 2 tbsp
  • cinnamon, cardamom to taste
  • For glaze:
  • proteins 2 pcs.
  • sugar 150 g
  • candied fruits for decoration

Mix half the flour with yeast and sift 2-3 times. Add warm milk and knead the dough for 20 minutes. Cover and place in a warm place for 1 hour. During this time, the dough should increase in volume by 2-3 times.

Whisk the yolks and whites together with sugar and vanilla until they are white. Remove the butter from the refrigerator beforehand. Rinse the raisins in warm water, dry and lightly sprinkle with flour.

Add beaten eggs, raisins, butter and flour to the dough, add salt and knead the dough until it begins to lag behind the hands and the walls of the dishes. While kneading, gradually add the remaining flour.

Cover the finished dough and place in a warm place. It should increase in volume by 2.5-3 times. Slightly knead the dough that has come up, cover again and leave to rise again.

Then fill the baking dish with 1/3 of the dough and let it rise a little more. At this time, preheat the oven to 180. Bake the cakes for 40-45 minutes.

For the glaze, beat the whites together with the icing sugar, adding a few drops of lemon juice. Cover the ready-made Easter cakes with glaze, decorate them with candied fruits.

Quick Easter cake without yeast

Ingredients:

  • Cream cheese (like Philadelphia, Almente) - 400 g
  • Cream (35% 100 + 50) - 150 ml
  • White chocolate - 75 g
  • Cognac (optional) - 1 tbsp. l.
  • Lemon zest - 1 tsp
  • Vanilla - 1 g
  • Flour - 300 g
  • Baking dough - 1 tbsp. l.
  • Chicken egg (large, room temperature) - 4 pcs
  • Powdered sugar (250 + 200) - 450 g
  • Raisins - 100 g
  • Lemon juice - 3 tbsp. l.
  • Almonds (crumb) - 40 g

Beat the cream cheese with 100 ml of cream.

Heat 50 ml cream and melt the chopped chocolate in it.

Add melted chocolate, vanilla and cognac to the cheese mixture and beat well.

Beat the eggs until the volume doubles and, without ceasing to beat, add powdered sugar 250g. Beat for at least 10 minutes.

Combine the cheese and egg masses, beat on the 1st mixer speed.

Add zest and stir.

In 2-3 steps, add flour sifted with baking powder, mix with a spatula, and then quickly beat with a mixer at 1st speed. The finished dough flows off the shoulder with ribbons.

Dip the raisins in 1 tbsp. l. flour and combine with the dough.

Place the dough in a mold well greased with MARGARINE !!! and sprinkled with flour, filling 2/3 full.

Bake in an oven preheated to 180 ″ C for 35-40 minutes. Focus on your oven !!!

Lemon glaze:

Gradually introduce lemon juice into powdered sugar (200 g), carefully rubbing the mixture with a spoon. Pour the icing on the cake, placing it on the wire rack and spreading baking paper down.

Sprinkle with toasted almonds.

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Tatiana Mikhailovna Sonets. "April" (Easter still life). 2011



There is no exact date when Easter cakes can be baked on Easter 2019. This is because it can be done from Monday to Saturday of Holy Week, with the exception of only Friday. Depending on the date of Easter, the dates of this Holy Week will differ for each year. In 2019, it falls on the period from 15 to 20 April inclusive.

Active preparation for Easter, not only spiritually, but in the usual everyday life, begins precisely on the Great Week. This is happening against the background of increased fasting and prayers, constant attendance at the temple. There are specific church traditions for each day of this week, but in order to have time with the preparation, you should also start preparing the Easter table in advance.

In order for the cakes to retain their freshness, splendor and aroma, it is recommended to start baking them in, and not earlier. Moreover, on the day of Maundy Thursday there are much more important ceremonies and rituals to be performed. In the morning you need to get up before sunrise and bathe, then go to church services, confess and take communion. House to carry out general cleaning, certain rituals for money. If after all this there is still strength, then you can start baking Easter cakes for Easter.




Interesting! The people in Russia began to bake Easter cakes on Maundy Thursday, for the reason that it was a common method of fortune-telling. The first cake was used to determine: what will be the life of the family during the year. Everything is logical here, if the pastries were good, then the year will be good. If the cake did not rise, did not brown or something else was wrong with it, this is no longer a very good sign.

Consecration of Easter cakes

On Holy Saturday, you can also bake cakes, but on Good Friday it is better not to do this kind of work. In the temple, of course, they will say that a modern man must calculate the time on the basis of his own schedule. If it so happens that on Thursday or next Saturday there is no way to find time for Easter cakes, then you can make them on Good Friday: with prayer on our lips. However, it is best to postpone the preparation of Easter cakes to Holy Saturday: get up early in the morning, put in the dough and bake delicious Easter cakes. Then go to the temple to consecrate the food, which is the first to be put on the festive table after fasting on Easter and tasted.




But here it is important to follow one rule: the cakes for consecration must already be completely cooled down, the glaze on them must take and harden well. Likewise, the eggs should already be completely ready for transport.

To make the Easter cakes

On the pages of our culinary and festive site, you can find delicious cakes with or without yeast. But, of course, you can't try all these recipes for one holiday: you will have to choose several just for yourself. However, there are general recommendations on how to cook Easter cakes so that they turn out exactly.

For example, it is important to take premium flour and sift it through a fine sieve two or three times beforehand. Do everything in a good mood with the joy of the approaching holiday in your soul. It is also important to take other ingredients for the dough exclusively at the same temperature. Raisins, other dried fruits, nuts, lemon or orange peel will add piquancy to the taste of the dough and the cake itself.

It is also important to choose the right form for baking cakes. It is recommended to buy special disposable paper molds from the store: they are themed, perfect and are cheap. Just remember that yeast dough in such molds is applied only to one third of the volume. Then let the dough stand, it will rise twice, then send it to the oven, where the pastry rises again and already takes up the entire mold, even creeping out a little.

Tradition - when Easter is baked

The Easter baking ritual is prepared in advance. During Great Lent, the hostess threw a piece of wood into the attic every day, so that she could then light the stove with these woods. They light the fire in the stove with the holy willow (from last year).

Easter traditions are extremely rich, for example, on Wednesday they brought flour and eggs to the priest, from which they baked Easter, and consecrated them. Some of these products were left for the church. And they bake Easter on Wednesday or Thursday: Friday is considered a holy day. You can't even sing on this day.
On this day, the hostess is especially worried: it is desirable that when Easter is baked, no one is at home, so that Easter is not "discussed", nothing should be borrowed on this day; you cannot sit on the stove, so that there is no humpbacked Passover (if Passover has not risen in shape - predictions of trouble) they plant Passover in the oven with prayer, and they say "Christ is risen", they do the same when they take it out of the oven;
seating Easter, they say: “Easter in the oven, and cockroaches, crickets and wood lice - get out of the hut”; the shovel, which was put into the oven for Easter, is not let out of their hands, they open all the doors in the house, and with a shovel they make a cross in every corner and again say: "cockroaches, crickets and wood lice - get out of the hut";
but the main thing is that they want children to grow up lush and healthy, like Easter.

For Easter, they put dough (a little flour, milk, yeast, sugar) and, when it suits, after a few hours, knead it (often in a wooden tub, or wooden troughs specially designed for this). They take, as they see fit, flour, milk (sometimes whey), sugar, eggs, butter. Now raisins, cinnamon, vanilla sugar are often added. Knead well so that the dough is not very steep. When the dough fits well (it needs to be kneaded several times), lay it out in special forms, pasochnits (ceramic or metal). It is necessary that in the forms of Easter it rises well. Often the top of Easter is decorated with crosses, dough cones, the inscription "Christ is risen", colored millet, sweets, beaten egg whites with sugar.

Cossack Easter
To bake Cossack Easter, 3 glasses of flour are brewed with 2 glasses of sour cream (cream), the dough is stirred so that there are no lumps. Knock 50 yolks to turn white, and put them in warm water with a pot.
Take 100 g of yeast, dilute in a glass of milk and add the yolks. All this is poured into a dough, stirred well and allowed to rise. Then pour 1 teaspoon of salt, 3 cups of flour and knead for half an hour. Then pour in 1 glass of melted butter, 1 glass of sugar, add the roots for the smell (you can take vanilla) and knead until it “bubbles up”. Place less than half of the dough in the mold. As it rises, they put it in the oven for 1 hour.

Cheese Easter
For cheese Easter, mix 400 g of cottage cheese and 8 eggs and rub on a sieve. Putting in a bowl, add half a glass of sugar, a quarter of a glass of chopped almonds, add a quarter of a glass of ghee, and a quarter of a stick of vanillin. They grind well, put in a greased form and bake in the oven over low heat with a "light spirit".

Baked Easter is kept in the closet, on a shelf in the house. And one, intended for the Easter holidays, is placed on the table, greens (periwinkle, previously sprouted barley, oats), eggs or Easter eggs are placed around it. Often, a small consecrated bead was placed in the red corner under the icons so that evil spirits would not enter the house. They kept her until Trinity, they said that after that she would lose her strength.

Easter is one of the brightest and most joyful Christian holidays, which managed to "survive" in atheistic times, was celebrated even under the Union and is recognized even by people far from church and religion. The custom of dyeing eggs is quite distinctive - and people show a variety of talents in this regard. The laziest at least boil them in onion skins. But, if you do not take into account the purely church rules, customs and traditions, the main thing in Easter is Easter cakes (they are Paski or, as many incorrectly say, Easter).

When and how to do it

If you want to get delicious pastries, and not its pathetic store-bought likeness, find out how Easter is baked by those who have been doing this for many years and, therefore, know all the secrets. By the way, the most important of them is not the composition of the dough, not the temperature in the oven, and not the mysterious mysteries of cooking. The main thing is the right attitude. You should have light in your soul, and let your thoughts remain only light. In some ways, putting the kitchen in order will help a lot - traditionally it is cleaned before the preparation of cakes, so that the very spirit of Easter baking is not overshadowed by both physical dirt and the spiritual remnants of past conflicts. The same applies to dishes - they must be clean, dry and large enough. It is equally important and correct to choose the moment when you can bake Easter. The best time is the evening from Thursday to Friday before Christ's Sunday.

Naturally, the food must be prepared in advance, and it must be of very high quality. You will need milk, eggs, sugar, yeast (and not dry at all), flour, butter and fillers - at least raisins, no cake can do without it. Just look at how different people bake Easter! Of course, each craftswoman has her own recipe, but the hostesses agree on one thing: the "filling" must be present in the pasque. And what they just don't add to it: nuts, and various dried fruits, and candied fruits, and there's no need to talk about vanilla! In general, Easter cakes are a delicate matter, and from the whole variety of recipes you need to find the one that suits you.

Preparation of ingredients

All people, before baking Easter, be sure to get all the ingredients out of the refrigerator. Flour must be sifted, and it is better to do this twice. Milk must be heated - but to human body temperature, not to a boil! Swollen yeast is diluted in it, half of the flour and sugar are added. The resulting composition must be stirred vigorously, but without fanaticism. The dish is covered with a clean towel and put away in the warmth (and without any drafts!). The butter is heated, but it is used warm in the dough, so you will need to give it time to cool down. Some housewives put the dough in a bowl of hot water, but this is unwise: it will heat up more from the bottom and sides than from the top, as a result, the dough will turn out to be heterogeneous, and lumps may form.

Baking Easter: secrets

Before kneading the dough, the eggs must be warmed to room temperature. But then the subtleties begin! Skilled chefs wash and carefully separate the whites and yolks before baking. They should not mix in any way. The proteins are poured into an absolutely fat-free container - if, of course, you want to beat them later with high quality. To guarantee, you can add a few grains of salt or the same amount of drops of lemon juice to them. The dish with proteins is placed in the cold - then they churn into a dense foam. At this time, the yolks are ground with sugar.

"Raisin" subtleties: most housewives simply steam it. And this can spoil the cake! And how do people bake Easter, at which all the neighbors then pray? Raisins are well washed, soaked for five minutes in warm, not hot, water, but better in a strong aromatic drink (rum, liqueur, cognac). Then the berries are dried with a towel and mixed with flour so that they are evenly distributed over the body of the cake.

If we bake paska with nuts, then they also need to be washed, soaked in hot water for a quarter of an hour, crushed, and then either dried or fried, and only then added to the dough.

The most responsible part

When the dough comes up, it will double in volume, then begin to slowly settle. This is a sign that it's time to start baking. Prepared additives are introduced into the dough, the hands are greased with vegetable oil (so the baking will not stick to them), and the mass is thoroughly kneaded. Prepare It is most convenient to line them with greased butter. Fill the containers by one third or half - the amount of dough is determined by the density of the mass. The top - to preserve the shape of the cake - it is better to grease with whipped yolk. And then it remains to watch. It is better to put a container of water in the bottom of the oven, so the heat will turn out to be softer. If the top of the head is already rosy, and the "body" is not baked, the top can be covered with foil or parchment. And if you are going to bake Easter at home, know: the most difficult thing is to remove them correctly! Beyond being careful, it takes patience. It is necessary to put the Easter cakes on their side, without pulling them out of the mold, and sometimes roll them so that they cool down evenly and do not lose their shape. And only after that, the products are removed from the containers and decorated in various ways.

The most beautiful is the "hat"

This is what is eaten first, especially in a home with children. For this yummy you will need to make a syrup. Sugar will go to it about 3 times more than water. Do not forget to skim off the foam - sugar is not very high quality these days. The syrup is ready when, when a drop enters cold water, it curls up into a ball. When the mass has cooled down to 40 degrees, it must be whipped until foamy and greased with the resulting icing on your cake. Happy Easter!